Sakai Akazawa’s Ikeda series Made by Traditional craftsman Association Chairman Toshikazu Ikeda’s. HRC ranging from 65 .While the blade steel of the knives in this series are very hard and difficult to sharpen they keep their edge for a long time, making them practical knives that are an asset to the professional chef or cook. Additionally, the blade steel in this series is of a “Mizu-Honyaki”(Water quenching) variety. A “Mizu-Honyaki” blade steel is crafted solely out of high-carbon steel and isn’t bonded with soft iron. “Mizu-Honyaki” knives require a highly-skilled blacksmith with advanced forging and tempering knowledge to craft correctly and are therefore considered high-quality, luxury knives. The knives in this series require an individual with good sharpening skill and who knows how to use a whetstone in order to maintain them because their hardness makes them prone to chipping. Every knife in this line comes equipped with a traditional, octagonal Ebony Woodr handle and Saya Covers.
Recommendation: Sakai Akazawa’s Ao-ichi-Ko Honyaki line is recommended for professional chefs, cooks and kitchens because they require advanced knife maintenance and sharpening skills. Additionally, the blades of the knives in this series rust when exposed to air and water and must be dried properly before being put away.
- Grinding Sharpening By Master： Ino Shinpei 伊野信平,(Pre order 9-15 month)
- HRC: 64-65
- Blade: Single Bevel
- Stain-Resistant Ability: No
- Blade Length: 300mm，330mm
- Handle Material:Triple Nickel Silver Ring Handle
- Steel Type: Blue Steel #2
- Style: Kengata/kiritsuke yanagi
- Classification: 3 sides Mirror Mizu-Honyaki
- Cover: Gokujyou Ebony Saya Cover ( Semi handmade )
- Handmade details:★★★★☆
- Condition: New
Free Upgrade Gokujyou Ebony Saya Cover ( Semi handmade )（Market price $138）+Triple Nickel Silver Ring Handle